This fruity and zesty loaf is perfect for afternoon tea. The light muscavado sugar adds a fudge-like flavour to complement the orange and apricot. Preheat the oven to gas 4. 180讈. fan 160讈. Grease a 1kg (2lb) loaf tin and line with nonstick baking paper. In a large bowl. beat the butter and sugar. using an electric mixer. until light and fluffy. Beat in the orange zest and eggs. until combined. then stir in 50g (2oz) of the marmalade. Fold in the flour and ground almonds. then stir in three quarters of the apricots. Transfer the mixture to the tin. In a bowl. combine the remaining apricots and flaked almonds and spoon evenly over the cake. Bake for 20 minutes. then cover the top with foil to prevent it burning. Return to the oven for a further 55 minutes. or until a skewer inserted into the middle comes out clean. Leave to cool in the tin. then transfer to a serving plate. To make a glaze. gently heat the remaining marmalade in a small pan. with 2 tsp water to loosen. Brush the glaze over the cake and leave to set.